Edible print substrates and methods of making and using the same
Edible print substrates can be formed into multi-layer constructions including a bottom layer having a moisture retardant formulation and an image printability layer having a colorant-absorbent formulation. When positioned on a foodstuff, the bottom layer is formulated to inhibit migration of moisture from the foodstuff to the image printability layer, thereby inhibiting blurring of a printed decoration applied to the image printability layer. The image printability layer is formulated to maintain stability of a decoration printed thereon, resistant to bleeding and fading over time.
1. A multi-layer edible construction for adding a printed decoration to a foodstuff, the multi-layer edible construction comprising:
a barrier layer for directly contacting the foodstuff, the barrier layer comprising a moisture retardant formulation, the moisture retardant formulation comprising
a thickening material that modifies the viscosity of the formulation, wherein the thickening material comprises one or more starches and/or starch derivatives,
between 3% and 20% by weight of one or more celluloses,
between 10% and 24% by weight of a dextrin and/or a maltodextrin having a DE of between 5 and 15,
between 10% and 30% by weight of one or more lipids and/or triglycerides each having a melting point of 95° F. or lower, and
between 1% and 8% by weight of one or more lipids each having a melting point of 158° F. or higher; and
a print layer comprising a colorant-absorbent formulation, the colorant-absorbent formulation comprising
a thickening material that modifies the viscosity of the formulation, wherein the thickening material comprises one or more starches and/or starch derivatives, and
between 3% and 20% by weight of one or more celluloses;
wherein the barrier layer inhibits migration of moisture from the foodstuff to the print layer, thereby inhibiting blurring of the printed decoration applied to the print layer.
2. The multi-layer edible construction of claim 1 , wherein the thickening material is present at between 15% and 40% by weight of the formulation.
3. The multi-layer edible construction of claim 1 , wherein the moisture retardant formulation further comprises a coloring agent.
4. The multi-layer edible construction of claim 3 , wherein the coloring agent is a whitening agent.
5. The multi-layer edible construction of claim 1 , wherein the moisture retardant formulation further comprises a preservative.
6. The multi-layer edible construction of claim 1 , wherein at least one of the moisture retardant formulation or the color-absorbent formulation comprises an emulsifier.
7. The multi-layer edible construction of claim 6 , wherein the emulsifier is chosen from polyglycerol esters of fatty acids, polysorbate, lecithin, mono and/or diglycerides, mono and/or diglycerides of fatty acids, and derivatives and/or combinations thereof.
8. The multi-layer edible construction of claim 6 , wherein the emulsifier is present between 0.3% and 1.0% by weight.
9. The multi-layer edible construction of claim 6 , wherein the presence of the emulsifier in the moisture retardant formulation improves the flow of the formulation in liquid form during processing and acts as a release agent to reduce clinging to a carrier.
10. The multi-layer edible construction of claim 1 , wherein at least one lipid and/or triglyceride of the one or more lipids and/or triglycerides having a melting point of 95° F. or lower is chosen from shortening, coconut oil, and canola oil.
11. The multi-layer edible construction of claim 1 , wherein the printed decoration is substantially stable over time when stored at room temperature, refrigeration temperature, or freezer temperature.